Buffalo Chicken Chili
Ingredients
-
2
lb
boneless skinless chicken breasts or ground chicken breast
-
1
tablespoon
extra virgin olive oil
-
2
large
carrots
-
3
large
celery stalks
-
1
red bell pepper
seeded
-
5
cloves
garlic
-
5
tablespoons
chili powder
-
2
tablespoons
ground cumin
-
1
tablespoon
paprika
-
½
cup
Frank’s Red Hot
-
2
15 oz cans
tomato sauce
-
1
15 oz can
diced tomatoes
-
1
15 oz can
black beans
-
1
15 oz can
chili beans in sauce
-
to taste
salt & black pepper
Instructions
- 1. Grind the chicken breasts in a food processor.
- 2. Heat olive oil in a large pot over medium-high heat and add the ground chicken, breaking it up while cooking until no longer pink.
- 3. Mince the carrots, celery, bell pepper, and garlic in the food processor.
- 4. Add the minced vegetables to the pot and cook for 5 minutes until softened.
- 5. Stir in the chili powder, cumin, paprika, hot sauce, tomato sauce, diced tomatoes, black beans, chili beans, salt, and pepper.
- 6. Reduce the heat and simmer uncovered for one hour.
Nutrition Facts (estimated)
Servings
10
Calories
263
Total fat
4g
Total carbohydrates
28g
Total protein
29g
Sodium
0mg
Cholesterol
0mg
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